The Plough’s Chargrilled Octopus With Pepper and Chorizo

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    Yields1 Serving
    Prep Time45 minsCook Time4 hrs 15 minsTotal Time5 hrs
     200g cubed chorizo
     200g whole Padron peppers
     Whole French stick, to serve
     For the octopus
     500g octopus
     5g thyme
     1x star anise
     25g finely chopped onion
     25g finely chopped celery
     25ml olive oil
     For the garlic butter
     250g butter
     10g garlic
     25g chopped parsley
    1

    1. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath.

    2

    2. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat.

    3

    3. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines.

    4

    4. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick.

    Ingredients

     200g cubed chorizo
     200g whole Padron peppers
     Whole French stick, to serve
     For the octopus
     500g octopus
     5g thyme
     1x star anise
     25g finely chopped onion
     25g finely chopped celery
     25ml olive oil
     For the garlic butter
     250g butter
     10g garlic
     25g chopped parsley

    Directions

    1

    1. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath.

    2

    2. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat.

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    3

    3. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines.

    4

    4. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick.

    The Plough’s Chargrilled Octopus With Pepper and Chorizo
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